with Rice & Flatbreads
Enjoy this sunset in a bowl, the glowing curry is brimming with veggies and chicken. The hint of coconut gives it a touch of sunny flavour and you can soak it all up with fluffy flatbreads, perfect for dipping. *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Mild North Indian Spice Blend
1 sachet
Chicken thigh
320 g
Flatbread
2
Celery
1
Courgette
1
Mumbai Spice Blend
1 sachet
Chicken-Style Stock Powder
1 sachet
Carrot
1
Garlic
2
Coconut milk
1 packet
Microwavable Basmati Rice
1 packet
Olive oil
1 drizzle
Water
0.5 cup
• Preheat oven to 220°C/200°C fan-forced.
• Cut carrot and courgette into half-moons.
• Thinly slice celery.
• Finely chop garlic.
• Cut chicken thigh into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, carrot, courgette and celery until browned, 3-4 minutes.
• Add Mumbai spice blend, mild North Indian spice blend and garlic. Cook until fragrant, 1 minute.
• Add coconut milk, the water and chicken-style stock powder, then bring to the boil.
• Reduce heat to medium-low, then simmer until veggies are tender and chicken is cooked through, 5-8 minutes.
• Meanwhile, place flatbreads on a lined oven tray. Drizzle each with olive oil and season with salt.
• Bake until warmed through, 4-7 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide coconut chicken and veggie curry between bowls.
• Serve with rice and flatbreads. Enjoy!
729
kcal
Calories
3050
kJ
Energy (kJ)
40.1
g
Fat
20.1
g
of which saturates
83.5
g
Carbohydrate
9.6
g
of which sugars
7.3
g
Dietary Fibre
42.6
g
Protein
0
mg
Cholesterol
1920
mg
Sodium
